Gazpacho is a cold soup traditionally made of raw vegetables that generally has a tomato base.
This delicious soup is said to originate in the southern Spanish region of Andalusia.
Gazpacho is a refreshing and cool meal that is widely eaten in Spain and neighboring Portugal, mostly during the hot summers.
This gazpacho recipe has remarkable variations extending from chunky and rustic to smooth and pleasing.
For the bold and daring, add a touch of fresh habanero peppers. And the lighthearted, mix in a little cilantro coupled with cucumbers and a mild chili.
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- 3 garlic cloves, minced
- 4 large tomatoes (about 2 ¼ cups)
- 1 medium cucumber
- 1-2 green bell peppers (may substitute red bell peppers)
- 1 medium onion or 5 green onions
- 1 zucchini
- 1/4 cup extra-virgin olive oil, plus 1-2 TBLS for drizzling
- 1 TBLS red wine vinegar, to taste
- 1/4 cup chopped cilantro, more for garnish (optional)
- 1 cup filtered water or tomato juice, cold
- 1 1/2 teaspoon Himalayan salt, to taste
- 1 teaspoon freshly ground black pepper, to taste
- Prepare all vegetables by chopping into bite sized pieces. Note: Cilantro should be chopped fine
- In a food processor or a blender, mix in the garlic, half the onion, half the cucumber, half the tomato, half the zucchini, half the tomato juice and all of the olive oil. Pulse until well blended well
- Pour the blended mixture into a large bowl and stir in the remaining tomato juice, onion, cucumber, tomato, zucchini and cilantro
- Stir until well mixed and add seasoning to taste
- Refrigerate the soup for at least 2 hours
- Once the gazpacho is chill, stir and then ladle into individual bowls
- Garnish with fresh avocado, sour cream and/or cilantro
- Serve with toasted baguettes or grilled bread
- For a smoother gazpacho, blend all ingredients well.
- Diet Type: Raw
- Culinary Tradition: Spanish
For Festive Occasions